Relevant bibliographies by topics / Milled rice

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Milled rice'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Milled rice"

1

PROCTOR, A., and D. E. GOODMAN. "Physicochemical Differences Between Milled Whole Kernel Rice and Milled Broken Rice." Journal of Food Science 50, no. 4 (July 1985): 922–25. http://dx.doi.org/10.1111/j.1365-2621.1985.tb12980.x.

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Trinidad, Trinidad P., Aida C. Mallillin, Rosario S. Sagum, Dave P. Briones, Rosario R. Encabo, and Bienvenido O. Juliano. "Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal." International Journal of Food Sciences and Nutrition 60, no. 8 (November 18, 2009): 688–93. http://dx.doi.org/10.3109/09637480701830404.

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Cao, Jialin, Ruichun Zhang, Jiana Chen, Fangbo Cao, Longsheng Liu, Shengliang Fang, Ming Zhang, and Min Huang. "The Improvement in Head Milled Rice Yield in Middle-Season Hybrid Rice: Evidence from a Case Study of Two Cultivars Released 18 Years Apart." Agronomy 13, no. 2 (January 30, 2023): 407. http://dx.doi.org/10.3390/agronomy13020407.

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Head milled rice is the main form of rice for sale and consumption. However, previous studies on the yield change due to the development of new cultivars in rice generally focus on grain yield but few on head milled rice yield. In this study, field experiments were conducted in two years (2019 and 2020) to compare head milled rice yield and associated traits (grain yield, milled recovery traits, and shape and chalkiness traits of rice grains) between two middle-season hybrid rice cultivars released 18 years apart, i.e., Jingliangyou 1468 (JLY1468), a recently-released cultivar with high eating quality, and Liangyoupeijiu (LYPJ), an old cultivar with high grain yield. JLY1468 had higher head milled rice yield than LYPJ by 30% in 2019 and by 33% in 2020. The higher head milled rice yield in JLY1468 than in LYPJ was attributable to improvements in both grain yield, and head milled rice rate (HMRR). The improvement in HMRR in JLY1468 compared to LYPJ was mainly attributable to a reduction in chalkiness degree, which was associated with a decrease in rice grain size. The results of this study provide evidence for the improvement in head milled rice yield in middle-season hybrid rice with the development of new cultivars in recent years.
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Fang, Sicong, Maoshen Chen, Feifei Xu, Fei Liu, and Fang Zhong. "The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball." Foods 12, no. 2 (January 6, 2023): 280. http://dx.doi.org/10.3390/foods12020280.

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Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing its transparency, resulting in a decline in quality. In comparison with wet-milled waxy rice balls, dry-milled waxy rice balls made from rice flour in the range of 40 μm to 60 μm particle size had a similar texture and taste to that of wet-milled ones, moderate freeze cracking rate and better storage stability, as well as a stronger aroma of waxy rice that the consumer favored. GC-MS analysis showed that the content of key aroma compounds, such as grassy and fruity, noted nonanal in dry-milled flour, was 15–30% higher than that in the wet-milled depending on the difference of waxy rice variety. In conclusion, dry-milled waxy rice flour with a particle size in the range of 40 μm to 60 μm could be a candidate to replace wet-milled flour in the preparation of a waxy rice ball.
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Phuwadolpaisarn, Pattraporn. "Comparison of β-Glucan Content in Milled Rice, Rice Husk and Rice Bran from Rice Cultivars Grown in Different Locations of Thailand and the Relationship between β-Glucan and Amylose Contents." Molecules 26, no. 21 (October 21, 2021): 6368. http://dx.doi.org/10.3390/molecules26216368.

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β-glucan is a dietary fiber that is beneficial to human health, and its content varies according to its different parts, type of cereal grain, and growing environment. In this study, the β-glucan of milled rice, rice husk, and rice bran fractions, as well as the amylose content of milled rice fraction, from 38 selected rice-paddy grains from six regions of Thailand were quantitatively determined. The milled rice of the Sakon Nakhon (SN) cultivar grown in the northeast contained the highest β-glucan content (0.88 ± 0.03%), followed by the milled rice of the Jow Khao Chiangmai (JKC) cultivar (0.71 ± 0.03%) and rice bran of the Sew Mae Jan (SMJ) cultivar (0.67 ± 0.03%) grown in the north. The results reveal that the rice cultivars from each region showing variation in the β-glucan level in each fraction, which is mainly found in milled rice and rice bran, are similar to those found in other cereal grains, although low amounts are found in the husk. The amylose and β-glucan contents in the milled rice fraction showed a strong negative correlation (r = −0.805; p < 0.0001). This new information about the β-glucan content of Thai rice cultivars could be used for the development of cereal-based functional food.
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Indrasari, Siti Dewi, Ami Teja Rakhmi, Agus Subekti, and Kristamtini Kristamtini. "Mutu Fisik, Mutu Giling dan Mutu Fungsional Beras Varietas Lokal Kalimantan Barat." Jurnal Penelitian Pertanian Tanaman Pangan 35, no. 1 (April 30, 2016): 19. http://dx.doi.org/10.21082/jpptp.v35n1.2016.p19-28.

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The physical of paddy and milled rice qualities, physicochemical properties and the functional properties of milled rice were analyzed to study the grain characteristics of four local paddy varieties derived from West Kalimantan. The study was conducted at Post Harvest Grain Quality Laboratory, Indonesian Center for Rice Research in 2013. Method used for physical and milling quality properties followed IRRI method. Functional characteristic was analyzed using LC-MS. The observations were done in six replications. The data was analyzed for the correlation among characters. Significant correlation between characters was further analysed for regression equation. The shapes of grains of local rice varieties were slim to medium. There was correlation between paddy moisture content and head rice percentage, between damaged grain and paddy density, between yield of brown rice and yield of milled rice, and percentage of head rice, between percentage of head rice and yield of milled rice, and between empty grain and broken grain. The functional character relationship showed that Cyanidin 3 Glucosidase (C3G) content of brown rice influenced the C3G content of milled rice. “Sanik” red rice, “Beliah” purple rice and “Balik” black rice may be useful to be used as parent for crossing in the breeding program for functional rice varieties, due to their good quality of milled rice and their high content of C3G. The C3G is considered as anticancer, antioxidant, anti coronaria heart disease and it improves fat profiles in the blood. Therefore, colored rice is recommended to be consumed in a form of brown rice or milled rice with 80% degree milling to retain the C3G content which is beneficial for the human health.
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Ilieva, V. N. Markova Ruzdik, N. Markova Ruzdik, D. Vulcheva, Lj Mihajlov, and M. Ilievski. "Effect of harvest time of paddy on milled rice yield and broken kernels." Agricultural Science and Technology 11, no. 4 (December 2019): 327–31. http://dx.doi.org/10.15547/ast.2019.04.055.

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Abstract. The aim of this study was to determine the optimal harvest time to achieve maximum milled rice yield and quality of white rice in some newly introduced Italian rice varieties grown under agro-ecological conditions in the region of Kocani town, Republic of North Macedonia. During the 2014 and 2015, fourteen rice varieties were cultivated to estimate the milled rice yield and broken kernels from three different harvest times. From each rice variety, samples with moisture content between 20-22% (I variant), 18-20% (II variant) and 16-18% (III variant) were taken. From the third harvest variant the highest percentage of milled rice yield (65.23%) was obtained but also the highest rate of broken kernels (12.79%). From the remaining two harvests, almost identical milled rice yields were received (64.19% from the first variant and 64.33% from the second variant), but in terms of broken kernels, there were significant differences. The optimum moisture content during the harvest in order to obtain maximum yield and quality of milled rice ranged from 18% to 20%. The varieties Arsenal, Sprint and Mirko had the most favorable values for milled rice yield and broken kernels.
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M. T. M. Chung and L. R. Verma. "Pneumatic Conveying of Milled Rice." Applied Engineering in Agriculture 9, no. 1 (1993): 105–9. http://dx.doi.org/10.13031/2013.25972.

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T. J. Siebenmorgen, M. I. Saleh, and R. C. Bautista. "Milled Rice Fissure Formation Kinetics." Transactions of the ASABE 52, no. 3 (2009): 893–900. http://dx.doi.org/10.13031/2013.27378.

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Zubair, MA, MS Rahman, MS Islam, MZ Abedin, and MA Sikder. "A Comparative Study of The Proximate Composition of Selected Rice Varieties in Tangail, Bangladesh." Journal of Environmental Science and Natural Resources 8, no. 2 (February 29, 2016): 97–102. http://dx.doi.org/10.3329/jesnr.v8i2.26874.

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An investigation was conducted to assess the approximate nutrient composition of Miniket rice collected from different regions and market places of Tangail district in Bangladesh to understand actual fact. Moreover, mostly available variety BRRI-28 milled rice was also analysed to compare with the Miniket milled rice.Moisture, protein, fat, crude fibre, and ash content were higher in Miniket brown rice as compared to the parboiled milled rice except available carbohydrate. Among Miniket parboiled milled rice, Miniket TM-1 (Tangail Market-1) rice and Miniket TM-2 (Tangail Market-2) rice, the content of protein (7.04%), fat (0.37%), crude fibre (0.26%) and ash (0.58%) were comparatively higher in parboiled milled rice than that of two market samples. In a comparison among other cheaper coarse varieties like BRRI-28 and Miniket TM-1 rice and Miniket TM-2 rice, protein, fat, crude fibre and ash content were found lower in Miniket rice of TM-1 and TM-2 than BRRI-28. Beside chemical composition, some physical properties were studied including length, width, L/W ratio, shape and weight.J. Environ. Sci. & Natural Resources, 8(2): 97-102 2015
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Dissertations / Theses on the topic "Milled rice"

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Pratama, Filli, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Imparting aromas into raw milled rice: an experimental study." THESIS_FST_SFH_Pratam_F.xml, 2000. http://handle.uws.edu.au:8081/1959.7/478.

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This thesis describes a series of experiments concerned with the production of aromatised rice. The end product showed no visible difference from untreated rice, and the cooked product had a perceivable aroma. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma, and eugenol, isoeugenol, methyl eugenol, cinnamyl alcohol and cinnamaldehyde were used as the principle model aroma components. The aromas penetrated the cores of the rice grains, providing a longer period for the aroma compounds to migrate toward the surface and be lost to the open air. The stability of the injected compounds in aromatised rice was investigated, showing that aroma loss was a first-order process, although some model compounds showed evidence of two binding models, with two distinct phases of aroma loss. The strength of aroma binding to rice was further assessed by means of gas-chromatography columns, and the model aroma compounds interacted best with the rice-flour column. Shelf-life studies demonstrated that eugenol and cinnamaldehyde in aromatised rice showed no significant changes after being stored for 6 months in sealed vacuum aroma-barrier plastic bags, and the aromas could be detected by the human olfactory system after the rice had been cooked by boiling and steaming
Doctor of Philosophy (PhD)
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Pratama, Filli. "Imparting aromas into raw milled rice: an experimental study." Thesis, View thesis, 2000. http://handle.uws.edu.au:8081/1959.7/478.

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This thesis describes a series of experiments concerned with the production of aromatised rice. The end product showed no visible difference from untreated rice, and the cooked product had a perceivable aroma. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma, and eugenol, isoeugenol, methyl eugenol, cinnamyl alcohol and cinnamaldehyde were used as the principle model aroma components. The aromas penetrated the cores of the rice grains, providing a longer period for the aroma compounds to migrate toward the surface and be lost to the open air. The stability of the injected compounds in aromatised rice was investigated, showing that aroma loss was a first-order process, although some model compounds showed evidence of two binding models, with two distinct phases of aroma loss. The strength of aroma binding to rice was further assessed by means of gas-chromatography columns, and the model aroma compounds interacted best with the rice-flour column. Shelf-life studies demonstrated that eugenol and cinnamaldehyde in aromatised rice showed no significant changes after being stored for 6 months in sealed vacuum aroma-barrier plastic bags, and the aromas could be detected by the human olfactory system after the rice had been cooked by boiling and steaming
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Pratama, Filli. "Imparting aromas into raw milled rice : an experimental study /." View thesis, 2000. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20031103.120143/index.html.

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Cathcart, Angela Elizabeth. "Monitoring seasonal changes in factors affecting thiamin status in a Gambian village." Thesis, University of Ulster, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267822.

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Halid, Hariyadi. "Interactions between stored products insects in relation to their management in Indonesian milled rice." Thesis, Imperial College London, 1988. http://hdl.handle.net/10044/1/47097.

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Cardoso, Inês Nunes. "Characterisation of different rice varieties: effect of different cooking methods." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14289.

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Mestrado em Biotecnologia - Biotecnologia Alimentar
Rice (Oryza sativa) is one of the leading food crops in the world and it is consumed by more than half of the world’s population. Although its characteristics and composition vary, in general, milled rice is composed of starch, water, proteins, lipids, dietary fibre, vitamins and minerals. Parboiled rice, a differently processed rice, represents a significant percentage of the total worldwide rice production. Due to the current lifestyle and increasing use of microwave ovens, freezers and refrigerators, consumers tend to store food leftovers more than ever. Milled rice is one of the most consumed form of rice, being cooked with various different methods. Rice composition highly influences its cooking characteristics and determines rice preference by consumers. This work intended to characterise the different rice varieties commercialised by the company Novarroz in terms of size, whiteness and composition. The varieties chosen belong to the types aromatic, agulha, agulha South America, agulha parboiled, carolino, medium, risotto, round and round parboiled. Different cooking methods, such as using a microwave oven and steam, were also tested and compared with the ordinary boiling method. Strong correlations were found between the size, whiteness and composition parameters analysed. It can be concluded that rice’s composition, such as resistant starch content, has a great influence on the cooking times and appearances registered. From the three cooking methods tested, the pre-cooking of rice for 10 minutes, followed by freezing and later de-frosting and post-cooking by using a microwave oven allowed the fastest cooking method, considering the consumer point of view. The obtained cooked rice, with exception of some varieties, was visually appealing. A wide range of rices cooked with a “sticky” appearance, but some were also found to provide a “non-sticky” end result.
O arroz (Oryza sativa) é uma das principais culturas a nível mundial, sendo consumido por mais de metade da população do mundo. Embora as suas características e composição variem, de um modo geral o arroz branqueado é composto por amido, água, proteínas, lípidos, fibra dietética, vitaminas e minerais. O arroz vaporizado é processado de um modo diferente e representa uma percentagem significativa da produção total de arroz a nível mundial. Devido ao estilo de vida atual e ao aumento do uso de fornos micro-ondas, congeladores e frigoríficos, os consumidores têm cada vez mais tendência a guardar restos de comida. O arroz branqueado é a forma de arroz mais consumida, sendo cozinhado por diferentes métodos. A composição do arroz tem uma grande influência nas suas características de cozedura e determina a preferência que os consumidores têm pelo arroz. Este trabalho pretendeu caracterizar as diferentes variedades de arroz comercializadas pela empresa Novarroz em termos de tamanho, brancura e composição. As variedades escolhidas pertencem aos tipos aromático, agulha, agulha América do Sul, agulha vaporizado, carolino, médio, risotto, redondo e redondo vaporizado. Diferentes métodos de cozinhar arroz, tal como o forno micro-ondas e o vapor, foram testados e comparados com o método comum de cozedura em água fervente. Fortes correlações foram detetadas entre os parâmetros de tamanho, brancura e composição analisados. Pode-se concluir que a composição do arroz tem uma grande influência nos tempos de cozedura e aparências registadas. Dos três métodos de cozedura testados, a pré-cozedura durante 10 minutes, seguida de congelamento e posterior descongelamento e cozedura usando um forno micro-ondas permitiu o método de cozedura mais rápido, do ponto de vista do consumidor. O arroz cozido obtido, com exceção de algumas variedades, era visualmente agradável. Uma grande variedade de arrozes cozinhou com uma aparência “pegajosa”, mas alguns cozinharam com a aparência final “solta/não-pegajosa”.
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Anik, Alper. "Experimental Investigation Of Silicon Carbide Formation From High Energy Ball-milled Rice Husks Via Pyrolysis." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614952/index.pdf.

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In this thesis work, it was aimed to optimize the conditions to produce silicon carbide (SiC), from rice husks from Turkish Thrace Region, via pyrolysis. Rice husks, coked at 500oC, were high energy ball-milled prior to pyrolysis, in order to investigate the effects of ball-milling on pyrolysis temperature, pyrolysis time and morphology of the SiC produced. Samples of rice husks subjected to different ball milling conditions, were pyrolyzed at temperatures varying from 1500oC to 1600oC and for times varying from ½
hour to 2 hours. Results of experiments showed that, ball-milling reduced the pyrolysis temperature and pyrolysis time to some extent. It was also experimentally shown that ball-milling favored the formation of SiC particles rather than formation of SiC whisker.
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Srinivasachary, S. "Construction of a finger millet-rice comparative genetic map." Thesis, University of East Anglia, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.426426.

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Gardner, Nancy. "Production d'acide propionique sur un milieu riche en extraits de levure." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0006/MQ40583.pdf.

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Arévalo, Juan, Grimaldo Quispe, and Carlos Raymundo. "Sustainable Energy Model for the production of biomass briquettes based on rice husk in low-income agricultural areas in Peru." Elsevier B.V, 2017. http://hdl.handle.net/10757/622517.

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The proposed Sustainable Energy Model is based on rice husk and the development of briquettes made from agricultural waste, which will increase efficiency in the domestic sector, and potentially replace conventional polluting fuels such as firewood. Large volumes of rice husks from millers are found scattered in rural agricultural areas of the San Martin region of Peru, where people are exposed daily to the emissions of polluting gases produced by burning these wastes, causing respiratory and lung diseases. Despite present circumstances, this waste has a great energetic potential that is not yet used by society, representing an opportunity to encourage socioenvironmental development and generate added value to the husk. Based on a compaction and drying process, briquettes were obtained with 4,040 kcal / kg of heat power and 80.39% combustion efficiency, allowing the little use of biofuel compared to firewood, and consequently, the utilization of this biofuel would reduce levels of deforestation. In contrast to similar projects, the sustainability of an energetic model of briquette production will be achieved when economic, environmental and social aspects are met, developing clean technologies and an efficient supply chain, from the supply of the husk to the commercialization of briquettes
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Books on the topic "Milled rice"

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Group, Research. The 2000 World Market Forecasts for Imported Semi-Milled or Wholly Milled Rice and Broken Rice. Icon Group International, 2000.

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The Semi-Milled or Wholly Milled Rice an, The Semi-milled or Wholly Milled Rice, and Broken Rice Research Group. The 2000 Import and Export Market for Semi-milled or Wholly Milled Rice and Broken Rice in Costa Rica (World Trade Report). 2nd ed. Icon Group International, 2001.

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The 2006-2011 World Outlook for Milled Rice. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007-2012 World Outlook for Milled Rice. ICON Group International, Inc., 2006.

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The Semi-Milled or Wholly Milled Rice an, The Semi-milled or Wholly Milled Rice, and Broken Rice Research Group. The 2000 World Forecasts of Semi-milled or Wholly Milled Rice and Broken Rice Export Supplies (World Trade Report). 2nd ed. Icon Group International, 2000.

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Parker, Philip M. The 2007-2012 World Outlook for Milled Rice Screenings and Brewers Rice. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Milled Rice Screenings and Brewers' Rice. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007 Import and Export Market for Milled and Semi-Milled Rice in China. ICON Group International, Inc., 2006.

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Parker, Philip M. The World Market for Milled and Semi-Milled Rice: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.

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The World Market for Milled and Semi-Milled Rice: A 2004 Global Trade Perspective. Icon Group International, Inc., 2005.

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Book chapters on the topic "Milled rice"

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Wyawahare, Medha, Pooja Kulkarni, Abha Dixit, and Pradyumna Marathe. "Statistical Model for Qualitative Grading of Milled Rice." In Communications in Computer and Information Science, 234–46. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6634-9_22.

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Alhambra, Crisline Mae, Sushil Dhital, Nese Sreenivasulu, and Vito M. Butardo. "Quantifying Grain Digestibility of Starch Fractions in Milled Rice." In Methods in Molecular Biology, 241–52. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8914-0_13.

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Chatakanonda, P., and K. Sriroth. "Water Uptake and Solid Loss During Soaking of Milled Rice Grains." In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 663–72. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780470958193.ch64.

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Liu, Shengbin, Fang Wang, Zetian Hua, Meng Meng, Fei Zhao, and Xin Liu. "Quantitative Trait Loci Mapping of Unstripped Germ Rate in Milled Rice." In Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), 1191–96. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37922-2_127.

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Molina, Lilia, Jennine Rose Lapis, Nese Sreenivasulu, and Rosa Paula O. Cuevas. "Determination of Cadmium Concentration in Milled and Brown Rice Grains Using Graphite Furnace Atomic Absorption Spectrometry." In Methods in Molecular Biology, 265–75. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8914-0_15.

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Cuevas, Rosa Paula O., Pawan S. Takhar, and Nese Sreenivasulu. "Characterization of Mechanical Texture Attributes of Cooked Milled Rice by Texture Profile Analyses and Unraveling Viscoelasticity Properties Through Rheometry." In Methods in Molecular Biology, 151–67. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8914-0_9.

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Morrison, Kathleen D. "From Millet to Rice (and Back Again?)." In A Companion to South Asia in the Past, 358–73. Hoboken, NJ: John Wiley & Sons, Inc, 2016. http://dx.doi.org/10.1002/9781119055280.ch23.

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Shivran, A. C. "Biofortification for Nutrient-Rich Millets." In Biofortification of Food Crops, 409–20. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2716-8_30.

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Russo, Thiago. "Reaganism in The Ride Down Mt. Morgan." In Arthur Miller for the Twenty-First Century, 197–210. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-37293-4_12.

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Dicko, Mohamed K., Lamine Traoré, Zoumana Kouyaté, Mama Koné, Baba Sidibé, Nianankoro Kamissoko, S. Charles Wortmann, Lassana Dioni, and Cheick Hamalla Diakité. "Response of Rice, Maize and Millet to Fertilizers in Mali." In Improving the Profitability, Sustainability and Efficiency of Nutrients Through Site Specific Fertilizer Recommendations in West Africa Agro-Ecosystems, 139–55. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-58789-9_8.

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Conference papers on the topic "Milled rice"

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Agustin, Oliver C., and Byung-Joo Oh. "Automatic Milled Rice Quality Analysis." In 2008 Second International Conference on Future Generation Communication and Networking (FGCN). IEEE, 2008. http://dx.doi.org/10.1109/fgcn.2008.170.

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Vivek Sharma and Vinod K. Jindal. "Evaluation of Color-Based Classification for Milled Rice." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19918.

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Kongsilp, Panadda, and Naratip Sangsai. "Thai Milled Rice Quality Classification Based on Deep Learning Approach." In 2022 International Electrical Engineering Congress (iEECON). IEEE, 2022. http://dx.doi.org/10.1109/ieecon53204.2022.9741702.

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Mio Yokoe and Shuso Kawamura. "Determination of Shelf Life of Milled Rice Stored at Different Temperatures." In 2006 Portland, Oregon, July 9-12, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.21205.

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"WEIGHT ESTIMATION AND CLASSIFICATION OF MILLED RICE USING SUPPORT VECTOR MACHINES." In International Conference on Computer Vision Theory and Applications. SciTePress - Science and and Technology Publications, 2009. http://dx.doi.org/10.5220/0001755803770380.

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Higa, Osamu, Ken Shimojima, Yoshikazu Higa, Ayumi Takemoto, Shigeru Itoh, Atsushi Yasuda, Hirofumi Iyama, and Toshiaki Watanabe. "Production of Rice Powder Milling Flour Device and Characterization by Numerical Simulation." In ASME 2016 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/pvp2016-63588.

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Rice powder is of interest in Japan, because it can be processed into various foods. However, conventional methods of manufacturing rice-powder generate heat when crushing the rice. National Institute of Technology, Okinawa College (ONCT) has been developing a pressure vessel for producing rice powder using underwater shock waves. The merits of this process are the dry condition and the lack of heating, and a decrease in the manufacturing cost can be expected, using this method. A power supply for generating the shock waves, a pressure vessel for crushing and, a device for the transportation of the rice were developed. The amount of flour that could be milled by the first prototype device was approximately 450g per hour. Then, the pressure vessel was improved to increase the rate of milling. Toward achieving this target, the characteristics of rice processing using shock waves were evaluated. First, a shock wave crushed the rice, which was trapped in transparent acrylic blocks. At the same time, the transmitted shock wave was observed using a high speed camera. From the result of the observation, the speeds of the wave passing through the acrylic blocks and rice was calculated. A linear relationship between the shock wave velocity (Us) and particle velocity (Up) in a material has been empirically found. The propagation of a shock wave in the pressure vessel was calculated by computer simulation. Moreover, a cylindrical pressure vessel with an internal diameter of 150mm was developed. Silicone hoses are installed in the pressure vessel, and the rice passes through in the hoses. The shock wave is generated by the electrical collapse induced by supplying a high voltage to the gap between electrodes in the center of the vessel. The rice is milled into flour by these phenomena, and rice is continuously supplied to the pressure vessel by a classification device and the transport device. The amount of flour milled per hour was verified experimentally.
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Li, Mingwei, and Wei Zhang. "Research and Implement of Head Milled Rice Detection High-Speed Algorithm Based on FPGA." In 2009 2nd International Congress on Image and Signal Processing (CISP). IEEE, 2009. http://dx.doi.org/10.1109/cisp.2009.5301945.

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Kanjanavapastit, Apichan. "Numerical simulations of a domestic microwave oven used to eradicate pests in milled rice." In 2014 International Electrical Engineering Congress (iEECON). IEEE, 2014. http://dx.doi.org/10.1109/ieecon.2014.6925947.

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Hortinela, Carlos C., Jessie R. Balbin, Janette C. Fausto, Ariel D. Catli, Karl J. R. Cui, Joy A. F. Tan, and Earlvic O. S. Zunega. "Milled Rice Grain Grading using Raspberry Pi with Image Processing and Support Vector Machines with Adaptive Boosting." In 2020 IEEE 12th International Conference on Humanoid, Nanotechnology, Information Technology, Communication and Control, Environment, and Management (HNICEM). IEEE, 2020. http://dx.doi.org/10.1109/hnicem51456.2020.9400102.

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Kullu, John Gulshan, Brajesh Kumar Panda, Shanker Lal Shrivastava, Kanishka Bhunia, and Ashis Kumar Datta. "Development of an Integrated Image Acquisition Setup for Assigning Selling Price of Rough and Milled Rice (Oryza Sativa L.) in the Supply Chain." In 2022 IEEE World Conference on Applied Intelligence and Computing (AIC). IEEE, 2022. http://dx.doi.org/10.1109/aic55036.2022.9848907.

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Reports on the topic "Milled rice"

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Alemu, Dawit, Aida Isinika, Hannington Odame, and John Thompson. The Role of Small-Scale Processors in Supporting Agricultural Commercialisation Among Smallholder Rice Farmers in East Africa: Lessons from Ethiopia and Tanzania. Institute of Development Studies (IDS), November 2021. http://dx.doi.org/10.19088/apra.2021.040.

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Until recently, attention to rice value chain upgrading has been limited in many rice-producing countries of Eastern Africa. Yet, it is this mid-stream section (the millers and traders) – the so-called ‘hidden middle’ – which is essential to sustaining the capacity of rice value chains to contributing to food security in the region, as it fulfils a crucial intermediary role between supply and demand. In this paper, we focus on the role of rice processors as key actors in rice sector development in East Africa along with what challenges and opportunities they face, drawing on primary data generated from surveys and key informant interviews in Ethiopia and Tanzania.
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Policy Support Activity, Myanmar Agriculture. Monitoring the agri-food system in Myanmar: Rice millers – April 2021 survey round. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134420.

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Policy Support Activity, Myanmar Agriculture. Monitoring the agri-food system in Myanmar: Rice millers – June 2021 survey round. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134525.

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Policy Support Activity, Myanmar Agriculture. Monitoring the agri-food system in Myanmar: Rice millers – September 2021 survey round. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134692.

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Policy Support Activity, Myanmar Agriculture. Monitoring the agri-food system in Myanmar: Rice millers – November 2021 survey round. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/p15738coll2.134952.

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Policy Support Activity, Myanmar Agriculture. Monitoring the agri-food system in Myanmar: Rice millers – August 2022 survey round. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/p15738coll2.136435.

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Goeb, Joseph, Yulu Tang, and Phoo Pye Zone. Monitoring the impact of COVID-19 in Myanmar: Rice millers – July 2020 survey round. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134010.

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Goeb, Joseph, Phoo Pye Zone, and Yulu Tang. Monitoring the impact of COVID-19 in Myanmar: Rice millers - August 2020 survey round. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134101.

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Goeb, Joseph, Phoo Pye Zone, Nang Lun Kham Synt, Ame Cho, and Yulu Tang. Monitoring the impact of COVID-19 in Myanmar: Rice millers - September 2020 survey round. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134172.

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Goeb, Joseph, Nang Lun Kham Synt, Phoo Pye Zone, and Yulu Tang. Monitoring the impact of COVID-19 in Myanmar: Rice millers – November 2020 survey round. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134263.

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